White Chicken Chili Recipe

This White Chicken Chili is absolutely AMAZING! It’s like chili-meets-soup, ya know? Best of both worlds. The broth — ugh, so creamy, which, honestly, perfectly tempers the wee kick of some green chilies. The corn? Adds a hint of sweetness. And the chicken? Tender, juicy — melts in your mouth.

Oh, and I added white and pinto beans for extra texture, scaled back a little on cream cheese, and substituted a splash of Greek yogurt — still super creamy, but lighter.. The seasoning? Simple but just right. And leftovers? Even better the next day!

why You Gonna Love This Recipe?

if you are the person who prefer chicken over beef or anyone who want creamy soup with lots of protein, lower fat content & a better balance of vitamins and minerals than this white chicken chilli recipe is a perfect combo for you.

Ingredients needed for White Chicken Chili Recipe:

• Olive oil: Used for sautéing vegetables and adding rich flavor.
• Onion (chopped): Provides a sweet and savory base flavor.
• Garlic (minced): Adds a pungent and aromatic depth.
• Chicken broth: Serves as the flavorful liquid foundation.
• Green chilies (chopped): Introduce a mild heat and zest.
• Cooked chicken (shredded): Offers protein and hearty texture.
• White beans (canned, drained and rinsed): Contribute creaminess and fiber.
• Corn (canned or frozen): Adds sweetness and color.
• Neufchâtel cheese: Imparts creaminess with a slight tang; if unavailable, cream cheese can be used as a substitute.
• Seasonings & Spices:
  Paprika: Adds mild sweetness and color.
  Oregano: Imparts a subtle herbal note.
  Coriander: Offers a light, citrusy flavor.
  Cayenne pepper: Brings a spicy kick.
  Salt & pepper (to taste): Enhances overall flavor

How To Cook White Chicken Chili Recipe?

Step1:

Drizzle olive oil into a large pot over medium-high heat, enough to coat the bottom. Add the chopped onions and stir them for about 4 minutes, ensuring that they don’t burn. When the onions have softened, add in the minced garlic all at once and stir for 30 seconds. Watch out not to burn the garlic! Add in the chicken broth and let it bubble.

Step2:

Then add the green chilies, cumin, paprika, oregano, coriander, a pinch of cayenne for heat, and salt & pepper to taste: Add the veg: Once sweat, then add garlic and allow it to sweat down for a few minutes (don’t burn it): Bring to a boil, then lower heat to medium-low and simmer for 15 minutes so all the flavors can meld.

Step3:

While it simmers, drain and rinse your beans. Puree about 1 cup of the beans, with some broth, in a food processor until smooth. This will pound the soup and give it a creamy texture. Now, back to the pot—stir in the Neufchâtel cheese until it melts completely. Then add in the corn, the whole beans, and the blended bean mixture. Let everything cook together for another 5-10 minutes so it thickens up.

Step4:

Finally mix in the shredded chicken, squeeze in some fresh lime juice (don’t skip this, it really makes a difference), and scatter over cilantro for a fresh zesty hit. Mix in all of the ingredients and allow it to simmer for a couple of minutes more, then, enjoy, mukbang your way to a rich and savory soup!

What Can You Serve With White Chicken Chilli?

• Fresh lime juice
• Cilantro (chopped)
• Monterrey Jack cheese (shredded)
• Avocado slices
• Tortilla chips

Tips for White Chicken Chili:

1. for Flavor — Cook onions before garlic to prevent burning.
2. Blend Some Beans — Pureeing a few beans gives the soup a creamy texture without heavy cream.
3. Adjust Spice – If you don’t want it too spicy add cayenne pepper little by little.
4. Melt Cheese Gradually — For a smooth consistency, add Neufchâtel cheese and mix in on low heat.
5. Add Fresh – Lime juice and cilantro at the end make the soup taste fresh.